The New Era of Gastronomy
May 26, 2016
Library Lounge in Ida Noyes (1212 E 59th Street, Chicago)
TEDxUChicago is excited to launch its second salon of the year! With a smaller audience size, salons aim to stimulate lively discussions between audiences and speakers that will continue beyond the TEDx session. This salon focused on innovation and food. Richie Farina shared his experiences as a chef in molecular gastronomy chef, and discussed his take on the “multi sensory dining experience”. He also be performed a live demonstration as a sneak peek into the work he does—you won’t want to miss out!
This talk is moderated by Brett Hickman, contributing writer at Eater Chicago.
About TEDxUChicago Salons
Having successfully hosted 5 annual conferences, TEDxUChicago is pleased to announce our new initiative to further engage the TEDxUChicago community through salons. TEDx salons serve to expose the community to innovative and interesting ideas and listen to world-class speakers through a more intimate setting. A critical element of a salon is lively discussions; with much smaller audiences than a standard TEDx event, salons bring attendees together in more intimate spaces, allowing the conversation to continue, in person.